Broccoli Lasagna
This is the home version of our family restaurant recipe... really creamy, and a wonderful change if you have never had a vegetarian lasagna.
12 oz lasagna noodles — (wide)
2 Tbls salad oil
1 1/2 ts salt
1/4 ts pepper
20 oz frozen broccoli, or spinach
2-3 c tomato sauce
16 oz ricotta cheese
1/2 Tbls fresh parsley, chopped, or 1/4 dry
1/4 c sour cream
12 oz mozzarella cheese, grated
Cook noodles according to directions on package. Drain, then toss with oil, salt and pepper until well coated. Cook broccoli according to package directions. Drain. Combine ricotta cheese, parsley and sour cream.
Arrange half of the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce, then a layer of cheese.
Add another layer of noodles, topped with broccoli, sauce and cheese., then add all of the cottage cheese mixture. Top with remaining noodles and add sauce to cover.
Sprinkle with mozzarella cheese. Cover tightly with aluminum foil and refrigerate.
About 30 minutes before serving, heat oven to 350 F and bake for 30 minutes or until cheese melts and is golden on top.
See post #28 for you.. Tell me if you can use this.. Happy Holiday to you, your daughter, and the entire family.. Smoooch .. Carlo
We’re raising kale and collards in the greenhouse. I bet we could use those in the vegetarian lasagna dish. Yum!